Creamy Chicken Soup with Cheddar Biscuit Topping
A warm and comforting creamy chicken soup topped with golden-brown cheddar biscuits, perfect for cozy evenings.
Ingredients
For the Soup
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or low-fat milk.
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
For the Biscuits
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1/2 cup milk
Instructions
Preparation
- In a large pot, add a bit of oil and sauté the chopped onion, diced carrots, and diced celery over medium heat until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the shredded chicken, chicken broth, thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
- Slowly mix in the heavy cream, letting the soup simmer for about 10 minutes to allow the flavors to meld perfectly.
Making the Biscuits
- In a separate bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
- Pour in the milk and stir until a dough forms.
Baking
- Preheat your oven to 400°F (200°C). Drop spoonfuls of the biscuit dough onto the simmering soup, followed by a sprinkle of shredded cheddar cheese.
- Transfer the pot to the oven (if it’s oven-safe) or transfer the soup to a baking dish and place it in the oven.
- Bake for 15-20 minutes until the biscuits are golden and fully cooked. Enjoy with a sprinkle of fresh herbs, if desired.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. For longer storage, it can be frozen for up to 3 months.